Thaw your chicken tenders at room temp. Meantime, prepare your veggies (wash, seed, peel, cut, etc.) and have all prepared. Meanwhile, cook your pasta following package instructions. When the chicken has thawed some, place in a large skillet, saute the chicken tenders in a little bit in the olive oil until they are golden brown, moving them in the skillet for about 10 minutes so they won’t burn. Add the rest of the ingredients, including the garganzo beans but not the pasta and cook on the skillet until the vegetables are tender. Drain your pasta. Mix into the vegetables in the pan. Let it heat through. Serve. A great pan meal ready in a jiffy! You can find more flavorful free vegan recipes at my website: http://www.frontiernet.net/~rexfam/index_001.htm